Type what you have

Ingredients

• ✓ almond
• water
• cinnamon stick
• white rice
• sweetened condensed milk
• ice

Instructions

1. 1 Bring 4 cups water to a boil. Add cinnamon sticks and let steep for 10 minutes.
2. 2 Combine rice and almonds in a blender; blend to the consistency of sand. Transfer to a bowl and mix in cinnamon water. Cover and let sit for 6 hours.
3. 3 Strain mixture through a fine-mesh sieve twice. Save cinnamon sticks but discard almond and rice solids. Add 6 cups cold water, sweetened condensed milk, and cinnamon sticks. Serve over ice.

By Suzie Lopez O'Connor

Ingredients

• ✓ almond
• white rice
• water
• cold brew concentrate
• blue agave nectar
• ice cube
• cinnamon stick

Instructions

1. 1 Combine rice, water, and almonds in a blender. Blend the mixture until well combined, about 2 minutes. The mixture will be coarse.
2. 2 Strain mixture through a fine sieve or cheesecloth into a pitcher; discard solids. Stir in cold brew concentrate and blue agave.
3. 3 Serve over ice. Garnish with cinnamon sticks.

By Jamie Justice Yost

Ingredients

• ✓ almond
• white rice
• coconut
• water
• coconut milk
• sweetened condensed milk
• water
• ice

Instructions

1. 1 Place rice, almonds, and coconut flakes into a food processor. Process until ground to the consistency of sand. Pour rice mixture into a bowl and stir in boiling water. Cover and rest for 6 hours or overnight.
2. 2 Strain rice mixture through a sieve twice, discarding ground rice, almonds, and coconut. Stir in coconut milk and sweetened condensed milk. Stir in cold water and serve over ice.

By Suzie Lopez O'Connor

Ingredients

• ✓ almond
• water
• long grain rice
• cinnamon stick
• strawberry
• water
• stevia powder
• ice

Instructions

1. 1 Combine 3 cups hot water, almonds, and rice in a powerful blender, such as a Vitamix®; blend until smooth. Pour into a container, add cinnamon stick, and cover; let sit at room temperature for 24 hours.
2. 2 Remove cinnamon stick from mixture break up into small pieces. Pour mixture and cinnamon pieces into the Vitamix® and blend until cinnamon pieces are pulverized and blended.
3. 3 Strain mixture over a sieve. Pour back into Vitamix® and add strawberries, 1/2 cup water, and stevia. Blend until smooth.
4. 4 Pour over ice and serve, or chill until ready to serve.

By Yoly

Ingredients

• ✓ almond
• date
• water
• vanilla extract
• salt

Instructions

1. 1 Place almonds in a bowl and cover with cool water; place bowl out of direct sunlight and soak for 12 to 48 hours.
2. 2 Place dates in a separate bowl and cover with 1 cup water; soak for 1 hour.
3. 3 Drain and rinse almonds in a colander and transfer almonds to a blender. Add dates and their soaking water, vanilla extract, and salt; pour in 4 cups water. Blend on low speed for 10 seconds and slowly increase to high speed and process for 90 seconds.
4. 4 Place a nut bag or cheesecloth over a bowl; pour in almond mixture. Allow the milk to fully strain through, about 10 minutes. Gently squeeze nut bag or cheesecloth to release any extra milk from the pulp. Transfer almond milk to a container and refrigerate.

By thefoodieandthefireman

Ingredients

• ✓ almond
• mixed berry
• milk
• honey

Instructions

1. 1 In a blender, combine the mixed berries, milk, honey and almonds. Cover, and blend until somewhat smooth. Spoon into bowls, and enjoy!

By Chicken

Ingredients

• ✓ almond
• water
• water
• agave nectar
• sea salt

Instructions

1. 1 Place almonds in a bowl and pour in enough water to cover; soak at least 12 hours. Drain water.
2. 2 Blend almonds and 3 cups water in a blender on low speed for 10 seconds. Turn blender off for 5 seconds. Blend almonds and water on high speed for 60 seconds. Pour mixture through cheesecloth or a nut bag into a bowl. Discard the pulp or save for another use.
3. 3 Clean the blender and return milk to blender; add agave nectar and salt. Blend milk until smooth.

By Steph S

Ingredients

• ✓ almond
• rolled oat
• cashew
• water
• flax seed

Instructions

1. 1 Combine oats, almonds, and cashews in a large bowl; cover with 2 cups filtered water. Soak in the refrigerator 8 hours to overnight.
2. 2 Add flax seeds; let stand until mixture comes to room temperature and seeds react with water, about 1 hour.
3. 3 Transfer mixture to a blender; blend until creamy. Rest for 5 minutes; add remaining 2 cups filtered water. Blend until well combined, smooth, and creamy; strain through a fine-mesh sieve. Refrigerate for up to 1 week. Shake well before using.

By Buckwheat Queen

Ingredients

• ✓ almond
• pistachio
• coconut milk
• ice
• avocado
• honey
• saffron

Instructions

1. 1 Blend pistachios and almonds in a blender until ground; add coconut milk, ice cubes, avocado, honey, and saffron. Blend until smooth.

By France Cevallos

Ingredients

• ✓ almond
• cold brew concentrate
• cream of coconut
• almond extract
• vanilla ice cream
• whipped cream
• coconut flake
• maraschino cherry

Instructions

1. 1 Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
2. 2 Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.

By Allrecipes Member

Ingredients

• ✓ almond
• water
• white sugar
• clove
• cinnamon stick
• raisin
• red wine
• lemon
• orange

Instructions

1. 1 In a large pot, combine the water, sugar, cloves, cinnamon, and raisins. Bring to a boil, then remove from the heat and stir in the wine, lemon juice, and orange juice. Heat through, but do not boil. Remove the cinnamon stick. Ladle into cups, and serve with sliced almonds and the boiled raisins.

By KIRSII

Ingredients

• ✓ almond
• red wine
• port wine
• cinnamon stick
• clove
• orange peel
• white sugar
• rum
• brandy
• raisin

Instructions

1. 1 Gently simmer the red wine, port wine, cinnamon sticks, whole cloves, and orange peel in a large pot set over medium-low heat. Stir in the sugar, rum, and brandy. Continue simmering 5 minutes more, stirring to completely dissolve the sugar, and the mixture is steaming but not boiling.
2. 2 Mix the raisins and almonds together in a bowl.
3. 3 To serve, ladle into coffee cups or Swedish-style small glass or ceramic mugs. Garnish each cup with a spoonful of the raisin and almond mixture.

By Myleen Sagrado Sjdin

Ingredients

• ✓ almond
• port wine
• bourbon whiskey
• white rum
• cinnamon stick
• orange peel
• clove
• cardamom pod
• cheesecloth
• white sugar
• raisin

Instructions

1. 1 Heat port wine in a large stockpot with a lid over medium heat until just below the simmering point. Add bourbon and rum; heat until just below simmering. Save the bottles and their caps for storing leftover glögg.
2. 2 Meanwhile, place cinnamon stick, orange peel, cloves, and cardamom pods in the center of the cheesecloth square. Gather edges of the cheesecloth and tie with kitchen twine to secure; set aside.
3. 3 When wine mixture is very hot but not boiling, carefully light it with a long-handled match. Wearing a heatproof cooking mitt, carefully pour sugar into the flames; let mixture burn for 1 minute. Place the lid on the stockpot to extinguish the flames and turn off the heat. Let mixture cool, covered, about 10 minutes.
4. 4 Add the cheesecloth spice bundle, raisins, and almonds to warm wine mixture; let it cool to room temperature, about 1 hour.
5. 5 Strain cooled glögg and reserve the raisins and almonds.
6. 6 To serve: Pour glögg into a saucepan and warm over medium-low heat until hot but not simmering, about 5 minutes. Ladle 3 ounces of warmed glögg into a small coffee cup or a small Swedish-style glögg mug, and garnish each serving with a few reserved raisins and almonds.

By Judy

Ingredients

• ✓ almond
• water
• cardamom seed
• cinnamon stick
• clove
• orange
• sugar
• raisin
• muscatel wine
• port wine
• brandy

Instructions

1. 1 Bring water to a boil in a pot with cardamom, cinnamon, cloves, and orange zest; stir in sugar until dissolved. Remove from heat and allow to steep 8 hours to overnight.
2. 2 Place raisins and almonds into a large saucepan. Strain sugar water into raisins, then pour in Muscatel, port, and brandy. Place over medium-high heat and cook until hot but not simmering.
3. 3 Serve warm in a mug with some fruit and almonds in each cup.

By Gwynne

Ingredients

• ✓ almond
• cream of tartar
• heavy cream
• almond extract
• egg
• sugar
• cornstarch
• milk
• honey
• milk
• confectioners' sugar
• butter
• butter
• milk
• salt
• white sugar
• active dry yeast
• all-purpose flour

Instructions

1. 1 Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter in a large bowl. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well-greased bowl; cover and let rise in a warm place for 1 hour, or until doubled.
2. 2 Punch down dough. Roll out to a 1/2-inch thickness. Spread into a greased 8-inch square baking pan. Cover and let rise for 30 minutes.
3. 3 Melt 3 tablespoons butter and confectioners' sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto dough. Allow dough to rise for an additional 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
5. 5 Dissolve cornstarch in a little milk. Combine 1 1/2 cups milk, cornstarch, and 1 tablespoon sugar in the top of a double boiler. Heat while stirring until thickened, about 2 to 3 minutes. Add in beaten egg, and keep stirring for about 2 more minutes, or until thick. Remove from heat and stir in extract. Chill, covered, in the refrigerator for at least 1 hour. Beat whipping cream with cream of tartar until stiff. Fold into chilled pudding.
6. 6 Cut cooled almond bread into 1 1/4x2-inch rectangles; slice each one horizontally into halves. Fill with pudding mixture. Chill, and serve cold.

By Carol Chung Chi Wa

Ingredients

• ✓ almond
• vanilla wafer
• white chocolate
• tequila
• orange marmalade
• corn syrup
• white sugar

Instructions

1. 1 Crush vanilla wafers into crumbs; combine with ground almonds.
2. 2 Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes, or according to package directions.
3. 3 Combine tequila, orange marmalade, and light corn syrup in a blender; blend until smooth.
4. 4 Stir tequila mixture and melted chocolate into crumb mixture. Shape into 1-inch balls and coat with sugar. Store in refrigerator.

By Paula Cronin

Ingredients

• ✓ almond
• butter
• white sugar
• vanilla extract
• water
• all-purpose flour
• salt
• powdered sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter and sugar in a medium bowl with an electric mixer until light and fluffy. Mix in vanilla and water. Add flour, almonds, and salt; beat on low speed until dough is just combined. Cover and chill for 1 to 3 hours.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Shape chilled dough into 1-inch balls.
4. 4 Place 2 inches apart onto unlined cookie sheets.
5. 5 Bake in the preheated oven for 15 to 20 minutes. Remove cookies from the sheets and transfer to wire racks to cool, 20 to 30 minutes.
6. 6 Place powdered sugar in a shallow bowl. Roll cooled cookies in powdered sugar to coat.
7. 7 Transfer to an airtight container and store at room temperature.

By Bernie

Ingredients

• ✓ almond
• cream cheese
• white sugar
• vanilla extract
• crescent roll dough
• butter
• white sugar
• cinnamon

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
3. 3 Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
4. 4 Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

By Shelley

Ingredients

• ✓ almond
• corn husk
• orange
• white sugar
• lard
• ice cube
• corn masa dough
• baking powder
• milk
• orange juice
• raisin

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Combine oranges and 1 1/4 cups sugar in a saucepan over low heat. Cook, stirring occasionally, until mixture starts to turn into jam, about 30 minutes. Remove from heat and let cool completely.
3. 3 While jam is cooling, place lard in a large bowl, add 2 or 3 ice cubes, and beat with an electric mixer until soft and creamy. Beat in 1 1/4 cups sugar until well incorporated.
4. 4 Combine masa dough and baking powder in a separate bowl. Knead together for a few minutes. Add masa to lard mixture. Mix in milk alternately with orange juice, beating continuously with the electric mixer. Mix in cooled jam, raisins, and almonds.
5. 5 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
6. 6 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales stand for 15 minutes before serving.

By AnaMaría

Ingredients

• ✓ almond
• pork leg
• apple cider
• onion
• garlic
• salt
• black pepper
• prune
• pineapple ring
• lard

Instructions

1. 1 Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
2. 2 Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
4. 4 Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
5. 5 Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.

By Anamaria

Ingredients

• ✓ almond
• chicken
• onion
• garlic
• chicken broth
• chili powder
• banana
• cinnamon
• salt
• corn tortilla
• sesame seed
• pine nut
• butter
• semisweet chocolate

Instructions

1. 1 Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
2. 2 Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
3. 3 Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
4. 4 Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.

By deondra

Ingredients

• ✓ almond
• milk
• sugar
• egg yolk
• masa harina
• vanilla extract
• corn husk
• butter
• butter
• sugar
• masa harina
• baking powder
• milk
• rice flour

Instructions

1. 1 Combine 2 cups milk and 1 cup sugar in a saucepan and bring to a boil over high heat.
2. 2 Whisk egg yolks and 2 tablespoons masa harina together in a bowl until well combined. Add to milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove from heat and stir in vanilla extract. Cover with plastic wrap and set aside to cool for 1 hour.
3. 3 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
4. 4 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.
5. 5 Beat 1 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Add 1 1/4 cups sugar and continue to beat until mixture is very fluffy. Add 2 cups masa harina and baking powder and continue mixing dough by hand. Add milk, 1/4 cup at a time, until dough has a soft and fluffy texture. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist. Add almonds and continue kneading until dough is smooth and elastic.
6. 6 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving.

By cocinaidentidad

Ingredients

• ✓ almond
• mulato chile
• ancho chile
• guajillo chile
• pasilla chili
• lard
• onion
• garlic
• flour tortilla
• corn tortilla
• plantain
• peanut
• sesame seed
• tomato
• mexican chocolate
• chicken

Instructions

1. 1 Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl.
2. 2 Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles.
3. 3 Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl.
4. 4 If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl.
5. 5 Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl.
6. 6 Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine.
7. 7 Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce.
8. 8 Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

By Ty

Ingredients

• ✓ almond
• chicken
• water
• celery
• bay leaf
• onion
• garlic
• salt
• black pepper
• sesame seed
• olive oil
• chicken bouillon
• guero chile pepper
• jalapeno pepper
• black olive
• caper

Instructions

1. 1 In a large saucepan, combine chicken, water, celery, bay leaf, onion, and garlic. Season with salt and pepper. Cook until chicken is cooked through and tender. Strain, reserving the broth. Skin and bone the chicken; set the meat aside.
2. 2 Toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant. In a food processor or blender, puree the sesame seeds and almonds with1 cup of the reserved chicken broth.
3. 3 Heat oil in a skillet over medium low heat. Add the blended sesame seed and almond mixture, and cook for 5 to 8 minutes, or until thickened. Stir in 1 to 2 cups reserved chicken broth and chicken bouillon. Simmer for 5 minutes. Stir in the chopped peppers, olives, capers, and chicken. Simmer for 10 minutes, and serve hot.

By Malcolm Colcleugh

Ingredients

• ✓ almond
• white sugar
• heavy cream
• heavy cream
• butter
• milk chocolate bar
• dark chocolate
• white sugar
• white sugar
• egg
• yogurt
• cinnamon
• flour
• cocoa powder
• butter
• butter
• dark chocolate
• red chile pepper

Instructions

1. 1 Place chiles in a bowl with water to cover; let soak until slightly softened, about 15 minutes.
2. 2 Place 1 1/2 cups dark chocolate and 1 cup plus 2 tablespoons butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Line a 10-inch springform pan with parchment paper.
4. 4 Place chiles in a food processor; process until finely chopped. Add almonds, cocoa powder, flour, and cinnamon; process until almonds are chopped. Add Greek yogurt. Mix chile mixture thoroughly into the bowl of melted chocolate to make the batter.
5. 5 Place egg yolks and egg whites into 2 different bowls. Place 3/4 cup sugar into the bowl of egg yolks; mix until fluffy and creamy. Stir carefully into the batter.
6. 6 Beat egg whites until foamy using an electric mixer. Add 6 tablespoons sugar gradually, continuing to beat until medium peaks form. Blend meringue carefully into the batter; pour batter into the prepared pan.
7. 7 Bake until a toothpick inserted into the center comes out mostly clean, 25 to 30 minutes. Let cake cool, at least 20 minutes.
8. 8 Combine 1 1/2 cups dark chocolate, milk chocolate, and 2 tablespoons butter in a bowl.
9. 9 Combine 1 cup plus 1 tablespoon heavy cream and 2 tablespoons sugar in a saucepan over medium heat; bring to a boil. Pour over the bowl of chocolate; mix thoroughly. Let ganache cool, at least 15 minutes. Spread over the cake.

By Ridiculina

Ingredients

• ✓ almond
• confectioners' sugar
• sweetened condensed milk
• instant coffee granules
• cocoa powder
• margarine
• vanilla extract
• egg
• sweetened condensed milk
• instant coffee granules
• cocoa powder
• water
• margarine
• salt
• cinnamon
• baking soda
• brown sugar
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside.
2. 2 In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat.
3. 3 Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended.
4. 4 Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool.
5. 5 For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.

By Ann

Ingredients

• ✓ almond
• parsley
• pomegranate seed
• cinnamon stick
• sugar
• goat cheese
• milk
• walnut
• pepper
• salt
• clove
• raisin
• pine nut
• candied orange peel
• parsley
• peach
• apple
• plantain
• tomato
• ground pork
• garlic
• onion
• olive oil
• poblano pepper

Instructions

1. 1 Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
2. 2 Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
3. 3 Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
4. 4 Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
5. 5 Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

By mega2408

Ingredients

• ✓ almond
• turkey meat
• cinnamon stick
• turkey stock
• oregano
• cumin
• white pepper
• salt
• hot chocolate tablet
• corn tortilla
• peanut
• dried cranberry
• coriander seed
• sesame seed
• clove
• garlic
• onion
• vegetable oil
• roma tomato
• morita chile
• cascabel chile
• ancho chile pepper
• guajillo chili
• pasilla chile

Instructions

1. 1 Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
2. 2 Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
3. 3 Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
4. 4 Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
5. 5 Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
6. 6 Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
7. 7 Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
8. 8 Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
9. 9 Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

By Sherbear1

Ingredients

• ✓ almond

Instructions

1. 1 Place almonds, about 1/4 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almonds chunks back into food processor and pulse. Repeat until all almonds are transformed into flour. Cover container and store flour in refrigerator.

By Cindy Anschutz Barbieri

Ingredients

• ✓ almond
• white sugar

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Cook and stir almonds and sugar in a skillet over medium heat, stirring constantly, until sugar melts and almonds turn golden brown, 5 to 10 minutes. Transfer almonds to the prepared baking sheet to cool completely.

By Dave Hirschler